What BBK eats

Chicken Sausage Fritatta

Jump-start the day with a vegetable-packed, protein-rich breakfast the whole family will love. Why we love frittatas: They’re flexible! You can pretty much add what ever you want!! Frittatas can be eaten warm; room temperature, and make for great leftovers once all the flavors have had a chance to set in. 



frittata 2





  • ½ green bell pepper
  • ½ red bell pepper
  • ½ red onion
  • ½ fresh jalapeño pepper
  • Fresh ground black pepper (2 pinches)
  • 1 whole mushroom
  • 1 Organic tomato
  • 2 stalks of scallions
  • 2 cloves fresh garlic
  • 1/3 cup Organic low-fat milk
  • 1 ½ cups spinach
  • 10 eggs
  • ¼ cup Freshly grated cheddar cheese
  • ½ a pound of Chicken sausage


Cooking Instructions:  Cooking Demo 


  1. Pre-heat oven for 400 degrees.


  1. In a pan, begin cooking chicken sausage. Cook until completely brown.


  1. Begin to finely chop all ingredients for frittata. Once chopped, sit aside.


  1. In a large bowl, whisk eggs until yolks are smooth. Then add milk. Whisk again until milk is blended with eggs.


  1. Line baking pan with parchment paper. Pour eggs onto pan. Begin adding all ingredients (chopped veggies & chicken sausage). Top with freshly grated cheddar cheese. Sprinkle fresh ground pepper on top.


  1. Transfer the pan to the oven and bake the frittata for 25 to 30 minutes, until puffed and set in the middle. Allow cheese to melt. **At 20 minute, keep an eye on the frittata. Once browned you can remove from oven.**


  1. Let sit for 3 minutes before cutting.


Cut into 6 or 8 wedges and serve.



Comment from Cheryl Holliday
Time January 18, 2015 at 10:45 am

Great “make ahead” for the week. Mine is in the oven!

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